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Mary Schoenlein's creamy mushroom soup

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings: 12 to 14 people
Ingredients Method

Ingredients
  

  • 4 large leeks
  • 2 1/2 lbs cultivated mushrooms, a combination of cremini and white button
  • 6 tbsp unsalted butter (2 tbsp will be used to make the garnish)
  • 4 sprigs fresh thyme
  • 1 to 1 1/2 cups half-and-half or heavy cream
  • 2 tsp salt
  • black pepper (to taste)
  • 1 bay leaf

Method
 

For the soup
  1. To prepare the leeks, slice only the white part into 1/8-inch coins, keeping the green part for making the stock. Wash the leeks thoroughly in cold water and drain them until they are quite dry.
  2. In a large bowl, wash the mushrooms thoroughly with cold water to remove any dirt. Then, drain them.
  3. Set aside 8 whole mushrooms and thinly slice the remaining mushrooms, including the stems.
  4. In a heavy-bottomed pot, melt 4 tbsp of butter over medium heat. Add the sliced leeks along with 1 tsp of salt and a few grinds of black pepper. Reduce the heat to low and gently simmer for about 10 minutes, or until the leeks become translucent.
  5. Add the sliced mushrooms, two sprigs of fresh thyme, and an additional teaspoon of salt to the pot. Pour in enough water to cover the mushrooms by about 1/2 inch and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cook on low heat for 30 to 40 minutes.
For the mushroom garnish
  1. While the soup is simmering, dice the reserved whole mushrooms into 1/2-inch pieces.
  2. In a small sauté pan, melt 2 tbsp of unsalted butter over medium-high heat. Add the diced mushrooms and cook, stirring frequently, for about 4 to 5 minutes, or until they are fully cooked.
  3. Season with a pinch of salt and pepper to taste.
  4. Remove thyme sprigs and working in batches, puree the soup in a blender. Return it to the pot, add the half-and-half or cream, bring to a slow simmer, and taste to adjust the seasoning.
  5. Stir the sautéed mushrooms into the soup or use them as a garnish with a few fresh thyme leaves and a final grind of black pepper. Enjoy!